HX Expeditions is elevating the polar voyage experience with a deeply authentic Greenlandic culinary initiative launching in June 2026.
Developed in close partnership with Greenlandic communities and leading local chefs, the programme invites guests to connect with the world’s largest island through its distinctive flavours, traditions, and ingredients.
This initiative builds on the successful 2025 debut, expanding across nine Greenland sailings in 2026 aboard the elegant expedition vessels MS Fram, MS Roald Amundsen, MS Spitsbergen, and MS Fridtjof Nansen. At its heart is a commitment to meaningful cultural immersion, where cuisine becomes a gateway to understanding Greenland’s people, landscapes, and heritage.
The Taste of Greenland: Arctic Flavours at Sea
Central to the offering is a four-course Greenlandic tasting menu crafted by renowned chef Inunnguaq Hegelund. Drawing on fresh Arctic ingredients and modern techniques that respect longstanding traditions, the menu showcases the pure, pristine flavours of the region.
A rotating line-up of guest chefs will join selected voyages, each bringing regional interpretations that keep the onboard dining experience dynamic and evolving throughout the season.
Participating culinary ambassadors for 2026 include:
- Inunnguaq Hegelund (June–September): Founder of Arctic Food By I, one of Greenland’s most influential voices, celebrated for reimagining local produce through a contemporary yet rooted lens.
- Laasi Biilmann (June–August): Award-winning chef known for blending heritage techniques with innovative expression.
- Eli Nuka Johansson (August–September): An emerging talent fusing native ingredients with global inspiration and a strong focus on seasonality.
- Heidi Andersen (August–September): A chef deeply embedded in Greenlandic food culture, presenting authentic dishes that honour both tradition and personal storytelling.
Local sourcing partnerships further enrich the experience, with ingredients supplied by Neqi A/S (beef and lamb), Royal Greenland (seafood), and Qajaq Brewery (craft beer, gin, and vodka). Guests can also enjoy live cooking demonstrations and intimate cultural storytelling sessions that illuminate the role of food in Greenlandic daily life.
Tide to Table: From Fjord to Plate
New for 2026 and exclusive to MS Fridtjof Nansen sailings is the intimate Tide to Table experience. Limited to just 12 guests, this immersive journey traces the story of Greenland’s seafood from source to plate. Participants join local fishermen in the fjords to catch cod using traditional Inuit methods, observe halibut boats at work, and then enjoy a warm kaffemik—a quintessential Greenlandic social gathering featuring coffee, cake, and community—in a local home in Ilulissat.
The day culminates in an exclusive chef-prepared tasting menu at the ship’s fine-dining restaurant, Lindström. Freshly caught seafood takes centre stage, thoughtfully paired with Austrian wines from HX’s partner, Weingut Regele.
Signature dishes may include halibut tartare with soy-cured egg yolk, puffed rice, and horseradish emulsion; shrimp bisque with baked cod and dill oil; or breaded cod with honey-glazed root vegetables. The meal concludes with a creative “Apple Cake 2026” featuring ice cream, salted caramel, champagne sauce, and sweet codskin tuile.
Tide to Table is available on MS Fridtjof Nansen sailings from 13 June 2026.
Why This Matters for Discerning Travellers
For luxury travellers seeking more than scenic vistas, HX Expeditions’ Greenlandic culinary programme offers profound cultural connection. In an era when authentic experiences are paramount, this initiative stands out for its community-led approach and the opportunity to taste the Arctic under the guidance of its most talented chefs.
Whether savouring a tasting menu while gliding past icebergs or pulling cod from pristine fjords before dinner, guests depart with far more than memories—they gain a deeper appreciation for Greenland’s rich culinary heritage and the people who sustain it.
As demand for these intimate sailings is expected to be high, early booking is recommended for those wishing to secure their place at the table for one of the most exciting gastronomic developments in polar expedition travel.
